Steamed Clams
Contributed by Helene Noreen.
Ingredients
- Clams (quantity not stated)
- 1/2 c. water
- Melted butter
- A few drops of lemon juice
Method
- Wash clams in several waters, scrubbing shells well to remove any sand.
- Place in large kettle using 1/2 c. water to cover bottom of kettle.
- Cover kettle tightly, place over low heat, and steam until shells open (about 15 minutes).
- Serve in the shells in soup plates, accompanying each serving with a small dish of melted butter to which a few drops of lemon juice has been added, and with a cup of hot liquor.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.